Food science and technology | University of Parma

Professor
Academic discipline: Chimica degli alimenti (CHIM/10)
Field: A scelta dello studente
Type of training activity: Student's choice

21 hours
of face-to-face activities

3 credits

hub:

course unit
in ITALIAN

lectures timetable unavailable

exam calls

Learning objectives

The student will gain applied knowledge and understanding about the
physiological and molecular mechanisms of flavour perception and about
the formation of taste and aroma compounds in food.

Prerequisites

Fundamentals in organic chemistry, analytical chemistry and food
chemistry.

Course unit content

- Flavour perception and evolutive meaning. - Interactions between
flavour molecules and receptors. -Sweet molecules and structural
requirement for sweetness perception -Natural and artificial sweeteners. -
Bitter molecules and structural requirements for bitterness perception. -
Structure of Umami, Salty and Sour molecules. - Non-taste perception in
mouth: astringency, hot, refreshing. - Aroma perception. -
Structural requirements of odor active compounds, aroma value. - Aroma
molecules naturally present in food. - Aroma molecules generated by
cooking, fermentation, processing. - flavour profile of several foods: wine,
cheese, coffee, tea, chocolate. - Food pairing according to active aroma
molecules. - Aroma substances and legislative issues. - Artificial tongue
and artificial nose.

Full programme

- - -

Bibliography

Material provided by the lecturer. For a deeper knowledge: P. Cabras, A.
Martelli, Chimica degli Alimenti, Ed. Piccin (PD) Belitz, Grosch, Food
Chemistry, Ed. Springer-Verlag M. Marconi, D. Fajneer, G. Benevelli, G.
Nicoli, Dentro al gusto, Ed. Edagricole

Teaching methods

A number of case studies will be illustrated, with a particular attention to
traditional foods; this will allow the student to develop making
judgements and communication skills.

Assessment methods and criteria

Discussion of a case-study freely chosen by the student.

Other information